The effect of heat treatment of ovine milk on the compositional and sensory properties of set yoghurt (CROSBI ID 166649)
Prilog u časopisu | izvorni znanstveni rad | međunarodna recenzija
Podaci o odgovornosti
Zamberlin, Šimun ; Pogačić, Tomislav ; Mahnet, Stjepan ; Golem, Željka ; Havranek, Jasmina ; Samaržija, Dubravka
engleski
The effect of heat treatment of ovine milk on the compositional and sensory properties of set yoghurt
The aim of this study was to investigate the effect of heat treatment of ovine milk at 60ºC/5 minutes and 90ºC/5 minutes (control group) on the compositional and sensory properties of set yoghurt (n = 40). The concentration of apparent casein and total whey protein were significantly higher while sensory properties (except consistency) were not significantly different from the yoghurts in control group (p<0.05). The results showed that ovine set yoghurt produced by heat treatment at low temperature possessed higher amount of preserved inherent functional and nutritional properties of milk than yoghurt produced by heat treatment at high temperature.
ovine milk; heat treatment; yoghurt; whey proteins; casein; yoghurt culture
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Podaci o izdanju
63 (4)
2010.
587-592
objavljeno
1364-727X
10.1111/j.1471-0307.2010.00614.x
Povezanost rada
Poljoprivreda (agronomija), Prehrambena tehnologija